RED TROUT ON A GREEN BED

Fall trout, firm and fat for the long winter, make this dish special. We've a lake nearby where 14 to 16 inch brook trout aren't hard to come by, and a pair of these make a wonderful dinner. You can also use other sizes and types of fish so long as the thickness is the same

1 1/2 pounds of fish -- fillets, whole or steaks
5 tablespoons of butter or margarine
1 package frozen chopped spinach -- or cooked and chopped fresh
1/2 cup heavy cream
2 tablespoons lemon juice
1 teaspoon tarragon leaves
1/2 teaspoon salt
1/4 teaspoon white pepper

Heat oven to 350 degrees.

Rinse fish and pat dry. Butter a baking dish with 1 tablespoon butter or margarine. Cook spinach according to package directions. Drain and squeeze dry in a towel. Mix spinach, cream, lemon juice, tarragon, salt and pepper.

Spread mixture in a baking dish, top with fish and dot with remaining butter. Bake 15 to 20 minutes -- could be longer with thicker fish -- or until fish flakes with fork. Serve with lemon wedges and boiled red parsley potatoes. Serves 2 to 4.

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